Cook tortellini according to package directions.
While pasta is cooking, reconstitute mushrooms in warm water, and saute onion and garlic in butter until lightly browned. Sift flour over onion mixture and continue to cook on low-medium heat until flour has coated onions and begins to brown. Add milk, stirring frequently until mixture begins to thicken and then add half of the cheese mixture and allow to melt and incorporate entirely while stirring to make a thick cheese sauce.
Pour beans into oiled casserole dish with vegetables and chicken. Puree tomatoes in a blender or food processor and pour over bean and vegetable mixture.
Add tortellini once cooked, pour cheese sauce overtop, and fold ingredients together.
Sprinkle remaining cheese over top, and bake 30-45 min at 375.

This will be a fairly dry casserole. If you prefer it to be more saucy, throw in a can of cream of mushroom soup, or double the sauce recipe.

(Substitution for tomatoes and spices = 1 can stewed tomatoes – cut up with kitchen shears while still in the can to leave small chunks)

1/2 cup goat cheese

dried shitaki mushrooms (or your favorite variety)

1 package extra high protein tofu

salt and pepper

Chop tofu into 1/2″ cubes. (in a standard brick of tofu, make 3 slices horizontally through the brick as it’s standing on its largest side, slicing parallel to the cutting board. Then make 5 even slices down through the top across the length, and 3 even slices across the width. This should give you approximately the right sized cubes.) Add a tablespoon of olive oil to a saute pan, and sear all sides of tofu until slightly crunchy on the outside.

Boil water for pasta. Roughly chop or hand-crumble dried mushrooms and toss into water as it’s heating up. Once boiling, add pasta and cook 7-8 minutes or per package directions.